• Wash and dry zucchini and herbs. Top and tail zucchini and compost the ends. Slice zucchini into 1/4" slices (20 - 24) and set aside.
• Roughly chop basil and parsley. Add to a blender with olive oil. Blend for 30 seconds or until as smooth as you prefer your pesto.
• Add half the pine nuts and blend a further 10 seconds. You want some crunchy lumps and texture left behind. Roughly chop the remaining pine nuts.
• Scrape pesto into a small mixing bowl and add grated fresh grated garlic cloves, pine nuts and parmesan cheese. Stir until well blended.
• Line a baking tray with parchment paper. Place half of the zucchini slices flat-side down on the paper.
• Scoop approximately one tablespoon of pesto on top of each one.
• Place the remainder of slices on the paper. Drizzle a very small amount of olive oil over them. Sprinkle a light covering of parmesan cheese before adding cracked red and black pepper.
• Bake at 375°F (180° C) for 20 minutes or until the parmesan cheese has turned light brown.
• Remove tray from the oven and allow zucchini slices to cool before assembling.

To serve:

• Transfer each baked zucchini slice with pesto to a warm serving plate. Top each one with a slice coated in olive oil, parmesan cheese and pepper. Press down lightly until the top slice lies firm and stable.

  Insert a toothpick to keep the slices together if needed.

  Enjoy!